2 doz. lady fingers
1 can crushed pineapple, well drained (16 oz.)
1/2 pt. whipping cream (you can use Cool Whip)
1 egg
1/4 lb. butter
1/2 lb. powdered sugar (1 3/4 c.)

Cream butter, sugar and add egg yolk. Beat white of egg separately, then add to butter and sugar mixture.

Lay 1 dozen lady fingers, split, flat side down in an 8x8 pan or glass. Add all of the cream filling, then add pineapple.

Add 1/2 of the whipped cream, then the other dozen lady fingers and the remainder of whipped cream.

Let stand 24 hours in the refrigerator and cut in squares.